5 from 9 votes
Cold Asparagus Salad With Chia Seed Dressing
This light and colorful Cold Asparagus Salad is made with blanched asparagus, crisp romaine lettuce, and zesty spring radishes. Tossed in a creamy, lemon chia seed dressing, it's a healthy side salad that pairs well with so many meals.Serves: 3 to 4 people as a side
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
servings
Calories:
118 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the dressing:
- ¼ teaspoon lemon zest
- ¼ cup lemon juice fresh, about two lemons
- 1 small clove garlic
- 2 teaspoons champagne vinegar or apple cider vinegar
- 1 tablespoon maple syrup or agave syrup
- 1 tablespoon chia seeds
- ¼ cup cashew nuts If not using a high speed blender, sub 2 tablespoon raw cashew butter or soak nuts overnight, raw
- ½ cup water
- 2 teaspoons nutritional yeast
- ½ teaspoon salt fine sea salt
- black pepper
For the salad:
- 1 bunch asparagus about 16 spears, tough ends trimmed or snapped off, fresh
- 1 large head romaine lettuce chopped
- 6 radish trimmed and sliced
- Parmesan Cheese such as Violife; see Notes for oil-free option, vegan, optional
Instructions
- To make the dressing, combine all ingredients in a blender. Blend until smooth, and refrigerate until ready to use.
- Prepare an ice bath large enough to hold all of the asparagus spears. Fill a large saute pan with about 1 inch of water, and place over high heat. Once boiling, carefully add the asparagus. Reduce heat to a simmer, and cook for about 2 minutes, or until just fork tender (time will depend on the thickness of the spears).
- Use a slotted spoon to immediately transfer the asparagus to the ice bath to stop the cooking. Swirl the water around to quickly cool the asparagus. Place a lint-free towel on a plate and transfer the asparagus to the plate.
- Combine the romaine and radishes in a serving bowl. Pat the asparagus dry, and cut it into bite-size pieces about 1½-inches long. Toss with the romaine and radishes. Serve with lemon-chia dressing and grated vegan parmesan cheese, if desired.
Cup of Yum
Notes
- To make the salad more filling, I like to add croutons and cooked beans or lentils. Cannellini beans and chickpeas are especially nice. Toss them in a little bit of dressing and add some freshly cracked black pepper for extra zip!
- Store leftover lemon-chia dressing in the refrigerator for up to 3 days.
- Oil-free cheese options: Try one of these easy homemade options: Vegan Parm and Vegan Feta
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
320mg
(13%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
14250IU
(285%)
Vitamin C
24.8mg
(28%)
Calcium
90mg
(9%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 320mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 14250IU | 285% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 90mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.